Watercress recipes

Watercress Recipes with a Sweet Twist

Monday 11th Nov 2024 |

The Festive season is the ideal time to indulge a sweet tooth with chocolate and candy galore!  But, if you prefer something less cloying and rich than the traditional seasonal sweet meats like Christmas pud or cake, The Watercress Company has developed a selection of recipes that hit the sweet spot but which inevitably feature a touch of the green stuff for a peppery hit and a sense of healthy superiority!

Afterall, watercress is packed full of nutritious goodness with over 50 vital vitamins and minerals while gram for gram it contains more vitamin C than an orange, more vitamin E than broccoli, more folate than a banana and more calcium than milk.

Deliciously sweet with a hint of pepperiness these recipes will make your Christmas entertaining complete!

Orange, Chocolate and Watercress Muffins

These muffins are delicious for a celebratory Festive breakfast, dinner or teatime, though perhaps leave off the frosting first thing in the morning!  Watercress gives them a slightly savoury flavour but that’s balanced with a scattering of chocolate (a good bitter chocolate is ideal) and a pop of orange – classic Christmas flavours!

Makes 10

Preparation time: 20 minutes

Cooking time: 25-30 minutes – if frosting add 15 minutes

Ingredients

For the muffins:

  • 125g watercress
  • 50g butter
  • 175g sunflower oil
  • 250g caster sugar
  • 3 medium free-range eggs
  • 310g self-raising flour
  • 30g full fat or semi-skimmed milk
  • Finely grated zest of 1 orange
  • 100g chocolate chips

For the frosting:

  • 100g butter
  • 250g icing sugar
  • 3 tablespoons of orange juice

Method

  1. Line a 12-hole muffin tin with 10 paper cases around the outside, leaving the two middle holes free (I typically cook my muffins this way as frequently the middle ones don’t cook properly).
  2. Put the oven on at Gas 4/180C. Chop the watercress very finely, ideally in a blender.
  3. Melt the butter (unless it’s already very soft) and combine it with the sunflower oil in a mixing bowl. Add the sugar, eggs, flour and milk and mix well – the batter will come together quickly and won’t take too much elbow grease.
  4. Stir in the orange zest, chocolate chips and watercress. Divide the mixture evenly amongst the 10 muffin cases and bake for 25-30 minutes, or until they are raised and golden. Test with a skewer – it should come out clean when inserted in the middle. Leave the muffins to cool.
  5. To make the frosting, put the butter, icing sugar and orange juice in a bowl and beat until well blended and light in colour. Top the muffins with the frosting.
  6. Store for up to 4 days in an airtight container.

Spiced Red Berry Crumble

Classic Christmas spices mixed with the peppery watercress contrast deliciously with the crunchy topping.

Serves 4

Prep time: 10 mins

Cook time: 30 mins 

Ingredients

  • 500g frozen red berry mix, defrosted at room temp
  • 80g watercress, thick stalks removed & chopped
  • 60g light brown sugar
  • 120g plain flour
  • 50g flaked almonds
  • 60g cold brandy butter
  • 2tsp cinnamon
  • 1 tsp nutmeg
  • 1ts allspice
  • 1/2tsp ground ginger

Method

  1. Preheat the oven to 180° and grease and ovenproof dish
  2. Mix the berries, watercress, 30g sugar, 1tsp cinnamon, the nutmeg, allspice and ginger in a bowl before transferring to the dish.
  3. In a bowl, rub the butter and flour together between your fingertips to form small clumps. Stir in the remaining 30g sugar, 1tsp of cinnamon and the almonds.
  4. Spoon over the berries and bake for 20-30 mins until golden brown and the berries are bubbling away
  5. Serve hot with ice cream!

PLUM, PINK PEPPER & WATERCRESS LOAVES

Pull out a plum with these tasty treats ideal for teatime or served with cream for a more luxurious dessert

Serves 12

Prep Time 10 mins

Cook time 20 mins

Ingredients:

150g Plums, chopped into small pieces

120g Light Muscovado Sugar, plus 30g

250g Plain Flour

13g Baking Powder

1 tsp Cinnamon, ground

1 tsp Pink Peppercorns, crushed

1 tbsp Watercress, finely chopped

2 Large Eggs

1 tsp Vanilla Extract

90g Whole Milk

10gLemon Juice

150 Rapeseed Oil

Icing Sugar & Plum Slices to serve

Method:

  1. Preheat oven 180C. Grease and flour 12 mini loaf tins or use muffin cases.
  2. Mix the lemon juice into the milk and set aside at room temperature.
  3. Mix the plums with the 2tbsp Muscovado Sugar and set aside.
  4. Whisk the flour, baking powder, cinnamon, peppercorns, remaining sugar & watercress in a large bowl.
  5. In a jug, mix the vanilla, milk mixture, oil and eggs.
  6. Pour the wet mixture into the dry and whisk in a clockwise direction from the edges inwards, do not overmix, a few lumps are fine.
  7. Carefully stir through the plums and the residual syrup and divide between the loaf tins.
  8. Bake for 18-20 minutes or until a skewer comes out clean.
  9. Cool in the tin for 10 minutes before turning out to cool completely.
  10. Once cool, sprinkle with icing sugar and decorate with plum slices.
  11. Fantastic with pillows of whipped cream

STRAWBERRY, WATERCRESS & LEMON PAVOLVA ROULADE

This twist on a classic is ideal for a festive dinner party

Serves 10-12

Prep Time 40 mins, plus cooling

Cook Time 30mins

Ingredients:

  • 5 Large Egg Whites, room temperature
  • 1/8 tsp Salt
  • 1/8 tsp Cream of Tartar
  • 45ml Cold Water
  • 250g Caster Sugar
  • 10g Cornflour
  • 1 tsp Vanilla Extract
  • 1 tsp Cider Vinegar
  • Icing Sugar to Dust
  • 480g Double Cream
  • 2 tbsp Icing Sugar
  • 1 Vanilla Pod, seeds scraped
  • 50g Watercress, finely Chopped
  • 100g Lemon Curd
  • 400g Strawberries, washed and finely chopped

Method:

  1. Begin with the meringue. Preheat the oven 170C, and grease and line a large (40 x 28cm) baking tray with non-stick paper, then re grease over the top. Set aside in the fridge.
  2. Add the egg whites, salt & cream of tartar to the base of a stand mixer (if your whites are not at room temperature, sit the eggs in a bowl of warm water for a minute or so.
  3. Whip on a medium high speed for 2 minutes then slowly drizzle in the water. Continuing on a medium speed, add the sugar 1tbsp at a time, making sure you don’t get any granules on the side of the bowl that will make your roulade grainy.
  4. Once all the sugar has been added, increase the speed to high and whip 3-4 minutes or until it is stiff, glossy and shiny. Mix the cornflour with the vanilla and vinegar and gently fold in using a rubber spatula.
  5. Dollop mounds of the meringue onto the tray and smooth out. Bake in the preheated oven for 22-25 minutes or until risen and caramel coloured.
  6. Remove from the oven, dust with icing sugar and cover with a clean tea towel and allow to cool for 2-3 hours (up to 12).
  7. Meanwhile, mix the cream, icing sugar and vanilla seeds in the bowl of a stand mixer. Beat on medium speed until thickened but still runny. Continue beating by hand until it only just holds its shape (bearing in mind if you are making this in advance it will continue to thicken). Fold in the watercress.
  8. Remove the tea towel from the roulade and dust with more icing sugar. Invert the roulade onto the tea towel and carefully peel off the paper. Spread with half of the whipped cream and then the lemon curd.
  9. Dot half the strawberries over the lemon curd then, taking a short side in front of you, roll into a tight log, you can remove any cream that spills out.
  10. Cover with cling film and pop into the fridge for 1 hour before finishing with the remaining cream, strawberries and a few sprigs of watercress if liked.

Dark chocolate fondant with watercress sorbet and honeycomb (v)

Every element of this dish can be prepared ahead of time, simply cook the fondants at the last minute.  The perfect indulgent festive dessert

Serves 2

Prep time: 45 minutes

Cooking time:  45 minutes

Ingredients

For the sorbet (makes 1 litre):

  • 600ml water
  • 50g caster sugar
  • 4 Granny Smith apples, peeled, cored and diced
  • 170g watercress
  • 120ml apple juice
  • 60ml lemon juice

For the honeycomb (makes 1 tray):

  • 200g caster sugar
  • 60g golden syrup
  • 200ml glucose syrup
  • 20g bicarbonate of soda

For the fondants:

  • 50g plain flour
  • 85g caster sugar
  • 85g dark chocolate, chopped
  • 3 eggs
  • 85g butter
  • Extra soft butter for lining moulds
  • Cocoa powder for coating moulds

Method:

  1. First, make the sorbet.  Bring the water and sugar to the boil, then add the apples and simmer until they are cooked through and soft.  Add the watercress then remove from the heat and leave to rest for 1 minute.  Place the mixture in a blender and blend until as smooth as possible, then strain through a fine sieve into a bowl.  Stir in the lemon juice and allow to cool in the fridge.  Finally, pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer to a storage container, cover tightly and freeze for at least half an hour or until ready to serve.
  2. To make the fondant mix, add the chocolate and butter to a heat-proof bowl and place over a pan of boiling water until melted.  Remove from the heat then allow to cool for a few minutes before mixing in the flour, sugar and eggs.  Allow to cool.
  3. While the mix is cooling, use a pastry brush to evenly coat the inside of two 8cm metal moulds with soft butter.  Once coated with butter, add a tablespoon of cocoa to each and keep tipping the moulds round until the entire inside is coated with a fine layer of flour.  Tap out the excess.  Split the mixture evenly between the moulds and refrigerate for at least 20 minutes before cooking.
  4. Make the honeycomb by first lining a deep 30cm x 20cm tray with parchment paper.  Add the sugar, golden syrup and glucose syrup to a large heavy bottomed pan, then place over a medium-high heat and cook until it turns a golden-brown caramel colour (or 165°C on a sugar thermometer).  With your lined tray ready, tip the bicarbonate of soda into the pan in one go and whisk in quickly.  The mixture will bubble up so be careful at this point, it will also be very hot!  Tip the mixture immediately into the lined tray, then give the tray a couple of taps to release any large air bubbles.  Allow to cool and set.  The honeycomb can be broken up and stored in an airtight container for up to two weeks.
  5. Finally, preheat the oven to 190°C.  Put the chilled fondants on a baking tray and place in the centre of the oven and cook for 10-12 minutes, or until a crust has formed on the top and the fondant has started to come away from the sides of the mould.   Remove from the oven and rest for 1 minute before turning out onto a plate.  Serve with a scoop of watercress sorbet and scattered pieces of honeycomb.

Serve up sweet success this Christmas with watercress!        

For these and other inspiring watercress recipes, visit www.watercress.co.uk or https://www.facebook.com/LoveWatercress/ or https://www.instagram.com/lovewatercress/

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